To die for chicken enchiladas

I always wanted to make chicken enchiladas, but until last night, I never had. I love enchiladas, but to me they are never quite right.  I can easily creep myself out about food in restaurants.  And if I make something well, I will never order in a restaurant because you are darn tootin' I'm going to like my version better.

I came across this recipe on allrecipes.com and thought to myself "that looks do-able!"

I printed out the recipe and went to the grocery to buy the ingredients. 

 

 

Original recipe makes 6 servings

Makes servings USMetricAdjust Recipe (Help)

1 tablespoon of butter

1/2 cup chopped green onions

1/2 teaspoons garlic powder

1 (4 ounce) candiced green chiles

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup sour cream

1 1/2 cups of cubed cooked chicken breast 

1 cup shredded Cheddar cheese, divided

6 (12 inch)flour tortillas

1/4 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

We use the chicken breasts in a bag (which are quite good) and I cooked the chicken in a covered dish with vegetable broth in the microwave.  I made four breasts which was a little more chicken than I needed, but I just added a little extra sour cream and cheese.  I used sharp cheddar cheese. I didn't have garlic powder but I used garlic salt.  And we felt it needed a little salt, anyway. I can't tolerate much onion at all, so I left the onion out.  The green chilies didn't hurt me at all. Next time I will use a different dish to cook them in.  This time I had my dish all buttered up and I just crammed all six in.  It was o.k., but next time - a bigger dish.

I can go forever without cooking.  (He was single before me and can cook.  The man can cook.  Believe me, he isn't going to starve.  Some might say he cooks more than I do.) But when Fall and Winter come along...there is something about cool temperatures that make me want to start banging around with some pots and pans. And when I find a good recipe, I am very intent on making it.
These enchiladas are GOOD.  Doug just kept yumming and umming and carrying on.  He had one left-over for lunch today and left me one to have left-over for my dinner.  Even warmed in the oven a day later, yum, yum, umm, umm, these are GOOD.
O.k., go make this recipe, now.  You'll be glad you did.
P.S., if you have a better chicken enchilada recipe, please share.  (Or any recipe for that matter.) Once I make a recipe, I am all about changing it up for the better.